1 butter
7 large red plums, pitted, each cut i, nto 8 wedges
4 tbsp sugar
1 pate sucree dough see separate reci, pe
1/2 tsp ground cinnamon
1 egg white, beaten to blend
1 vanilla ice cream
Directions
Preheat oven to 400F. Line baking sheet with foil; butter foil. Place
plums on prepared sheet, spacing evenly. Sprinkle with 2 tablespoons
sugar. Bake until plums are tender but stil hold shape, about 30
minutes. Cool plums on sheet.
Roll out dough on floured surface to 12-inch-diameter round. Transfer
pastry to center of another heavy large baking sheet. Overlap plums in
concentric circles on pastry, forming 9-inch-diameter circle in
center. Combine remaining 2 tablespoons sugar and cinnamon in small
bowl. Sprinkle sugar mixture over plums. Fold edge of pastry over
plums, pinching to seal any cracks in pastry. Brush crust twice with
egg white.
Bake tart until crust is golden, about 25 minutes. Run thin sharp
knife carefully under tart edges to loosen from sheet. Cool 15 to 30
minutes. Serve tart slightly warm with ice cream.
Bon Appetit/May 94 Typed by Didi Pahl
Servings: 6 to 8 servi
Alsatian Plum Tart-Tarte Aux Prunes D'alsace Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into distant history, in fact as far into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move into Roman times around 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. He also informs us how the cooks of Roman times made use of a good variety of spices, including many that are still in use today like basil, mint and parsley. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an increase in books on cooking, the majority of which still exist in private cookery archives. During the following few centuries, the rich families of Europe tried to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the 1900s, cooking publications are increasing in popularity mostly due to more people being able to read, more spare time and having more money. |
We hope you enjoy this Alsatian Plum Tart Tarte Aux Prunes D'alsace recipe.
